Fruity Almond Butter Pancakes | Deliciously Ella | Vegan

These fruity almond butter pancakes are a staple for us with such a lovely ingredient list - blueberries, banana and mango with oats, nut butter, chia seeds and a little coconut oil. They're super speedy to make, and even speedier to eat! They're vegan and gf too

- 2 ripe bananas (270g)
- 4 slices of fresh mango (180g) (it won't work with frozen mango as there is too much water)
- 1 cup of blueberries (150g)
- 1 and a 1/2 cups of oats (240g)
- 3 tablespoons of nut butter (I used almond butter)
- 2 teaspoons coconut oil, melted - plus extra for greasing the pan
- 1 teaspoon chia seeds
- 1800ml
- A pinch of salt

Method
Simply peel the bananas, weigh them, then place the bananas, mango, oats, chia seeds, coconut oil, nut butter, water and salt into a food processor and whizz for a minute or so until the mix is nice and smooth. Then transfer the mix into a bowl and stir in the blueberries, if you’re using them.

Let the mixture sit for 5-10 minutes before you start cooking, so the mixture can thicken up.

While the mixture sits, heat up a non-stick frying pan and grease it with a little coconut oil. Once the pan is really hot, place a heaped tablespoons worth of the pancake mixture onto it and allow it to cook for about two minutes, before flipping it over and letting the other side cook until it begins to brown.

These pancakes are pretty small so even in a small pan you can get three or four going at the same time.

Tip: It’s really important that you don't flip the pancakes too early – wait until the top side no longer looks like the runny mix in the bowl, but it’s starting to look firm and cooked, at which point flip it over.

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